Mix sauce ingredients together and set aside.

For the Chicken: Rinse chicken and pat dry, cut into 1 inch cubes, place into a bowl.

Coat chicken with seasonings and mix well. Pour cornstarch over chicken and mix well.

Heat about 2 tablespoons of olive oil over medium heat in a large skillet, add 1/2 the chicken and cook for 3 minutes per side.

Remove chicken from pan, place on a plate and repeat the sauteing process with the second batch of chicken.

Place all the chicken back into the pan and add vegetables, saute for about 5 minutes until vegetables are tender.

Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.

Serve chicken over hot rice.